Fettucine, Rock Shrimp, Corn& Jalapeño

Serves 4

Rock shrimp are delicious, forgiving, and so easy to cook with. How did I come up with this dish? I had all these "Biker Billy" jalapeños (a variety of large jalapeño that turns red upon ripening) in my garden one summer, and I wanted to do something with them in the restaurant. Peppers and corn are the essence of summer to me, and the jalapeños add just enough heat to make the dish interesting. I let the jalapeños turn red before using them so they are not super-spicy. This dish moves quickly, so set out all the ingredients before you begin.

6 ears corn, kernels removed from cob (about 3 cups; see page 33 of the book for technique)

2 cups arugula, rinsed and spun-dry, chopped

Bring a large pot of salted water to a boil. Add the fettuccine and cook 1 minute less than the box instructs for al dente. Drain the pasta in a colander, reserving about 1/4 cup of the cooking water.

While the pasta is cooking, heat the 3 tablespoons olive oil over a medium flame in a deep, straight-sided sauté pan. Add the jalapeño and cook until softened, about 2 minutes. Season the rock shrimp with salt and pepper, then add to the pan. Sear the shrimp on all sides for 6 to 8 minutes total. Add the corn, stir well to combine, and cook for about 1 minute more. Season with 1/2 teaspoon sea salt.

Reduce the flame to medium and add the arugula. Stir to combine. Add the pasta and the reserved pasta water. Use tongs to combine the ingredients, and continue cooking for about 1 minute more. Season with additional salt and pepper. Use the tongs to transfer the pasta to four serving bowls, and drizzle some high-quality extra-virgin olive oil over each bowl before serving.